How to smoke meat to preserve it?
Meat for curing by smoking is usually soaked in a salt water solution also containing nitrites or nitrates, and traditionally in saltpetre (to kill bacteria, and specifically, the botulism bacteria) then allowed to dry until tacky, then hung over a source of smoke, or put in a smoker for a period of time which will vary depending on the temperature of the smoke, how much meat there is and how small or large the pieces are. For extended keeping the meat would then be dried for a longer period. The smoking does not contribute greatly to the amount of time the meat will last for, but the salts and the drying of it is what preserves it. Properly cured meat can last months, even years. Don’t attempt to do this yourself without learning the proper techniques and methods, or you could get very very ill.
